Mitchell’s OC recipe for Goat Cheese Ravioli

For the Ravioli Filling – Note: the following yields 1 Quart. Be sure to proportion accordingly to number of servings*

2.2 POUNDS GOAT CHEESE
2 EGGS
1/4 CUP BASIL CHIFFONADE
2 TSP MINCED GARLIC
To Taste KOSHER SALT
To Taste GROUND WHITE PEPPER

FOR THE SAUCE:
6 per serving RAVIOLI
1 TBSP OLIVE OIL
2 TBSP SHIITAKE, FINE JULIENNE
1 TBSP SUN DRIED TOMATO
2 OUNCES WHITE WINE GARLIC SAUCE
1/2 TBSP BUTTER
KOSHER SALT TO TASTE
GROUND WHITE PEPPER TO TASTE
1/4 TSP BASIL, CHIFFONADE
5 DROPS TRUFFLE OIL
1TSP GOAT CHEESE
1/4 TSP CHIVES, MINCED

FOR THE RAVIOLI FILLING:

COMBINE FIRST FOUR INGREDIENTS UNTIL SMOOTH, DO NOT OVER MIX
SEASON TO TASTE WITH KOSHER SALT AND WHITE PEPPER

FOR THE SAUCE:
COOK RAVIOLI IN RAPIDLY BOILING WATER UNTIL THEY FLOAT
ONCE RAVIOLI ARE ABOUT HALF COOKED, HEAT A SMALL STEEL SAUTE PAN OVER MEDIUM HIGH HEAT, ADD OLIVE OIL
ADD SHIITAKES AND COOK FOR 30 SECONDS, ADD TOMATO AND COOK FOR 15 SECONDS
DEGLAZE PAN WITH WHITE WINE GARLIC AND IMMEDIATELY MOUNT WITH BUTTER
REMOVE FROM HEAT AND ADD DRAINED RAVIOLI, SEASON TO TASTE WITH KOSHER SALT AND WHITE PEPPER
ARRANGE RAVIOLI AROUND THE BOTTOM OF A HOT LARGE PASTA BOWL WITH THE TIPS UP
TOP RAVIOLI WITH THE SAUCE AND GARNISH WITH TRUFFLE OIL, GOAT CHEESE, BASIL AND CHIVES

There are 1 Comment

  1. Posted by Easton FoodE Reply

    Hi Leigh,
    This is an amazing ravioli recipe and one of my favorite dishes at Mitchell’s Ocean Club. I don’t have a pre-made white wine garlic sauce but you can make one easily enough with about a 1/2 cup of white wine, 1/4 cup of olive oil, 5 tbsp. of butter, 4 garlic cloves, about 1 tsp. of salt and 1/2 tsp. of pepper. Saute the chopped garlic in olive oil until golden, then add salt, pepper, white wine, butter and stir for a few minutes over heat. This will give you more than you need for the recipe above but you can put the remaining over your pick of pasta for another meal. Hope you enjoy the ravioli…let me know how it turns out for you.
    Easton FoodE

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